Mostly tho' since the IRS assumes they get a 10% tip on each table they wait on, they pay tax on that amount, so if you do not tip, what happens is that the wait person must actually pay to serve you, think about that the next time you're tempted to be rude or reserve a tip from an 'undeserving' wait person.

1) Guys that say “I'm a big tipper!” AREN"T! They’re just jerks with a big mouth... at best they tip 10%… I usually put in less effort if they say they are a big tipper.

2) Honestly, it is better to let your tip reflect you opinion of the service received, although there are often thing beyond their control, i.e. the kitchen is slammed or the bar is busy. The best thing is to ask your server about your concerns; also waitrons are not mind readers so if you’re not happy or in a hurry tell them so they can try to fix it! But if you get crappy service don't reward them, it is better that a bad server go into another field then continue to ruin peoples dinning experience. However, there are exceptions to this, such as pregnant servers, or sweet old people, or the waitron that is serving the whole place. Show your pity or compassion with cash...

3) Servers are people and not just your slave for an hour... don't play games with them such as every time they come to your table you ask for something else that you could have thought of before... this is par for the course with big parties, but if your a small party that is high maintenance... well damn you! You are sucking up the service other people deserve.

4) "Please..." and "thank you" your server it will help them...

5) Although, studies have show that servers who are firm and not-nice actually make more money from tips... so if you have a nice server you should appreciate them. I have found that the best service I receive is in the Pacific NW of the USA & Europe, the worst service can be found in Boston, this is not everyplace, trust me there are nice places, but attitudes often seem to be poor.

6) You should have some simple criteria that a server needs to meet to get 20%. Mine are actually minimal and any good server will meet them… a] they greet you fairly quickly even if they are slammed, so you know they see you. b] they get your drinks to you before your food even water counts. c] after you have started your food they come back and check to see that everything is okay. d] they see if you want anything else and give you your check promptly (in Europe this is never the case you have to ask for your check).

7) Remember the BAR is not a full service are, your cocktailer is there to server drinks not food, give them a break. Food in the bar is a privilege not a right.

8) Single dinners are people too, a waiter should treat them with even more difference then a party, and they usually tip over 25%.

9) When a parent(s) come in with a small child for goodness sake bring them some crackers and get the juice order out to them ASAP. Don’t grumble about having to clean up afterwards, your going to have kids some day too. As for you folks with kids, sugar packets are not toys, and try to keep the mess to a minimum. The restaurant is not an extension of your or gamma’s house. If your kid can’t handle it raise them better and wait a few month.

10) If you need to make a movie or a play or catch a plane tell your server by when you need to be out of there and to just bring the check with the food.

11) Paper tips & wooden nickels are just an excuse for being cheap; you are inflicting damage on working people. Leave you holier then thou attitude at home… or if you’re a curmudgeon at least say “please…” & “Thank You”.

12) If you are from a country where people don't tip, well let me tell you "your in the USA, the server is making well below minimum wage to serve you, just TIP them" that is why the food is so cheap.

I have been going to restaurants since I was 3, and was ordering by 5. Train your kids to behave, or leave them at home. I once heard a saying “the only thing you can really teach children is good manner’s, everything else is nature.”

See TIPS are much more complex then you might think, I think to much, and have said to much…

Eric, no doubt, anyone who boasts about being a big tipper before the meal is served ... well, it's about the same as boasting about anything, right? I hope you enjoyed waiting tables -- that's a job I don't think I could ever do.

Iterman wrote:My theory (for what it's worth) is a little different. Compare with other languages as French pour boire (for drink), German Trinkgeld (drink money) and Swedish dricks (dricka -> drink) and you will get tip as the top of the sum or the tip of it so the servant can get tipsy (or maybe it's the the other way around).

So the tipper is a tipster, and the tippee is a tippler?

"Time is nature's way of keeping everything from happening all at once. Lately it hasn't been working."Anonymous